Monday, January 17, 2011
Creamy Alfredo and Veggies
Over medium heat, slowly heat up:
4 T. extra virgin olive oil
2 T. garlic powder
-If you heat the garlic up too quickly, it will burn and turn bitter, so do it slowly, for like 5 minutes to incorporate flavors.
1 qt of MimicCreme (The only place I've seen this is at health food stores...it's a soy-free, dairy-free cream substitute made from almonds and cashews...it can be used as a cream substitute wherever cream is needed.)
-Slowly bring to a boil over medium heat. While that's heating up, mix together:
6 t. corn starch
6 t. warm water
-When the cream mixture starts to bubble, slowly whisk in the corn starch mixture and lower heat once it starts to thicken. (lower to low...just to clarify!)
-Squeeze the juice from 1 lemon into the cream mixture (if I had to guess, I'd say 2-3 tablespoons)...whisk in.
2 t. sea salt
plenty of fresh pepper
1 t. dried oregano
1 t. dried basil
1 t. nutritional yeast
-Note: from the lemon juice to all of the spices, these can all be added to accommodate your taste...however, let it simmer for a while to let all of the flavors blend together. I actually let my sauce heat on low for about 20 minutes before I tasted it.
-Another note: if you feel like your sauce is too thick, add a splash of unsweetened almond milk, or even a little dry white wine.
-Boil some water, and add whatever noodle you like. Traditionally a Fettuccine noodle is used (long like spaghetti, but wide and flat), but honestly, I like it best with gluten-free bow tie or penne pasta. (For this particular dish, I used Garlic Parsley Ribbons).
-Saute your favorite veggies in a little extra virgin olive oil and season with a little salt, pepper, oregano, basil, and garlic powder, until you like the way they taste on their own...aside from the sauce. Make sure you don't over-cook your veggies...you want them to still be a little firm, so that you don't have mushy veggies with mushy noodles...you want good texture contrast! Also, it's always a good idea to choose veggies that have good color variety, for two reasons: 1) visual appeal and 2) when you eat a wide variety of colors in your fruits and veggies, you get a wide variety of vitamins, minerals, and antioxidants from them! Win, win!
-Note: if you wanted to add some "fake chicken" to the dish, that would be good too!
-To assemble you can do this two different ways. The first is to just toss everything together and serve it, or, if you're wanting a pretty presentation, toss the noodles in the sauce, and serve the veggies over top...either way, it tastes great and you're going to love it! Enjoy!!
-Oh yeah, just in case you were wondering, this makes around 4 c. sauce. If that's too much, freeze the rest and save it for later!